- 8
- 25 mins
- 60 mins
0/5
(0 Votes)
Ingredients
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 2 green onions, finely chopped
- 6 Tbsp. chopped fresh basil, divided
- 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
- 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
- 2 jars (14 oz.) spaghetti sauce
Preparation
Step 1
HEAT oven to 400°F.
MIX cream cheese, onions, 2 Tbsp. basil and 1/2 cup shredded cheese until blended; shape into 8 logs. Place 1 log on one short end of each chicken breast; press lightly into chicken. Roll up tightly, tucking in both ends of breast around filling to completely enclose filling.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with spaghetti sauce.
BAKE 30 min. or until chicken is done (165°F). Top with remaining shredded cheese; bake 3 to 5 min. or until melted. Sprinkle with remaining basil.